Mussels Fra Diavolo
Mussels in a spicy tomato based sauce, serve with crusty bread and butter and a nice glass of white wine
Mussels Fra Diavolo
Mussels in a spicy tomato based sauce, serve with crusty bread and butter and a nice glass of white wine
Cooking Instructions
- 1
Cut top off whole garlic, drizzle bulbs in olive oil, wrap in foil and bake at 350 for about an hour
- 2
Sort through mussels, set aside any that are open, pinch them closed, if they pop back open, discard. If they stay shut they are alive and good to use. Rinse the good ones and soak in cold water while you prep to remove any sand and dirt.
- 3
When garlic is done, let cool slightly and squeeze the garlic paste from the bulb into a small bowl. Whisk in 2 tbs of oil, salt and pepper to taste
- 4
Add scallions and chilies to a large pot with a splash of olive oil on medium heat. Cook a couple minutes then add tomatoes, cover for about 4 minutes. Raise heat a bit and stir in wine and garlic mixture
- 5
Add mussels to pot, cover and let steam for about 5 minutes. Shake pot occasionally to move mussels around.
- 6
Scoop out mussels, discard any that don’t open.
- 7
Toss with salt, pepper and chopped parsley.
- 8
Serve with crusty bread, butter and the remaining bottle of wine
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